< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Strip Steak with Cutting Board Sauce – JoyOuce

Strip Steak with Cutting Board Sauce

Strip Steak with Cutting Board SaucePicture from Barbecue Bible Publisher

Prized for its tenderness and mild flavor, the strip steak is grilled to perfection. Then served on a cutting board filled with parsley, chives, and peppers, which are sliced and mixed well to create an amazing sauce.


Strip steak

  • 2 strip steaks (2-3 inches thick)
  • kosher salt
  • 1/2 cup cracked black peppercorns
  • Extra virgin olive oil

    Cutting Board Sauce

    • kosher salt
    • ground black pepper
    • 2 cloves of garlic, minced
    • 1 bunch of chives, chopped
    • 1 bunch of parsley, chopped
    • 2 green and 2 red jalapeños, sliced
    • 1/2 cup extra virgin olive oil, or more as needed


        step 1

        Working on a large cutting board with a juice-catching groove around the periphery, chop the garlic and parsley. Thinly slice chives and jalapeños. Season the mixture generously with salt and pepper, then pour half of the olive oil on top. Mix with the blade of a knife.

        step 2

        Preheat the grill to high.

        step 3

        Season both sides of the steak generously with salt and pepper.

        step 4

        Transfer the steaks to the grill. Grill the steak until the outside is browned and the internal temperature reaches 120-125°F. Use an instant read meat thermometer inserted into the steak to check the temperature.

        step 5

        Transfer the steaks to the cutting board with the cutting board sauce. Cut each steak with downward strokes of the knife into 1/4-inch thick slices. Pour the remaining olive oil over the sliced steaks, then use the blade of a knife and spoon to toss on the board so that coat the slices with the sauce.

        step 6

        Transfer the steak mixture to a plate and serve. Enjoy!

        Rare: 120-125°F
        Medium-rare: 130-135°F
        Medium: 140-145°F
        Well-done: 150-155°F

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